Aubergine and Caramelised Red Onion Kuku

Taking inspiration from the Iranian kuku sabzi – a big, fluffy herb omelette – this version is a lot more wholesome and packs a flavourful punch
Aubergine and Caramelised Red Onion Kuku
ITP Images
Aubergine and Caramelised Red Onion Kuku
April 28, 2020
Level Easy
Preparation Time 20 minutes
Cooking Time 1 hour 15 minutes
Serves 6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


spinneysFOOD Pure Sunflower Oil, for frying
4 large aubergines, cubed
3 onions, finely sliced
10 large eggs
2 tbsp plain yoghurt
2 tbsp spinneysFOOD All-Purpose Flour
2 tsp baking powder
20g feta cheese, crumbled plus extra for serving
30g (1 bunch) spinneysFOOD Fresh Basil, chopped, plus extra for garnishing
spinneysFOOD Salt, to taste
spinneysFOOD Black Peppercorns, freshly ground, to taste


  • 1

    Heat 2cm of oil in a large pot or frying pan. Fry the aubergine cubes in batches, until golden brown. Drain on paper towels.

  • 2

    Heat another saucepan over a medium heat with a little oil and sauté the onions for 30 minutes or until soft and caramelised.

  • 3

    Preheat the oven to 180°C, gas mark 4. Line a large 26cm x 20cm baking tray with baking paper.

  • 4

    Whisk the eggs, yoghurt, flour and baking powder together in a bowl. Stir in the cooled onion, aubergine, feta and basil. Season well.

  • 5

    Pour the mixture into the prepared baking tray and bake for 30 minutes until golden brown.

  • 6

    Allow to cool slightly then cut into triangles.

  • 7

    Serve hot or cold garnished with extra feta and basil.


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